Hong Kong style sago milk tea

Overview

Hong Kong-style milk tea focuses on tea. The tea is usually imported Ceylon black tea. The milk is Sanhua full-fat evaporated milk or black and white milk (made from concentrated milk), and white sugar. The traditional Hong Kong-style milk tea making method is a bit complicated. Taiwanese milk tea focuses on milk. The milk mainly uses non-dairy milk (creamer, no milk ingredients), and the preparation is relatively simple. I prefer Hong Kong style. I originally wanted to make some black pearls, but I didn’t have enough tapioca starch, so I used sago instead this time, and it tasted just as delicious!

Tags

• drinks
• home cooking
• afternoon tea
• students
• ceylon black tea
• clear water
• ice cubes
• sago
• sanhua full-fat evaporated milk
• sugar

Ingredients

Steps

1. 1 Select the dessert program and boil the water first.

   

2. 2 When the water boils, add the sago.

   

3. 3 Cook for about 30 minutes, when the sago becomes completely transparent, you can stop cooking.

   

4. 4 Soak the sago in ice water, then scoop it out and refrigerate until ready.

   

5. 5 grams of Ceylon black tea, 700 ml of water, boil for about 6 minutes.

   

6. 6 Then stir the tea back and forth 3 or 4 times. This is called pulled tea, which can remove the astringency of the tea and make the tea smoother.

   

7. 7 Mix Sanhua whole-fat evaporated milk and caster sugar until evenly mixed.

   

8. 8 The drawn tea is heated to about 80 degrees again, and then poured into the milk to complete the milk tea.

   

9. 9 Put sago into the cup, pour in milk tea, and finally add ice cubes.

   

10. 10 A cup of Hong Kong-style sago milk tea is completed. Make it yourself and enjoy unlimited refills!